ahh, thanksgiving: the family and friends! the festive cornucopia! the fifty-six pound turkey!
in general, a meal centering around a massive bird is not an event that will bring the vegans a-runnin to the table. as i constantly try to illustrate, i take every stride i can to be a kind vegan. i don’t expect the rest of the world to cater to me–i know i’m in the minority, and–moreover–i chose the lifestyle. why would i want to impose myself? besides, you’ve seen ugly vegans. do they have a chance at making you want to change your mind about a cheeseburger? pfft.
i’m lucky to have a family who was laid back about making concessions: no, the green beans do not have to have ham in them. likewise, the corn does not need to be pre-buttered. my grandmother, bless her country heart, even went to the trouble of coming up with a vegan gravy recipe. i mean, really, i have an amazing family, which is something i can easily be thankful for at thanksgiving.
i have never minded, though, fending for myself. i feel like it’s the responsible thing to do. i still like to contribute to the family feast, and in previous years of vegetarianism i was always in charge of the green bean casserole. this year when it came time to talk…well…turkey…i offered that i could still do the green beans–if my family would be willing to try them in vegan form. mom, ever supportive of even my oddest whims, gave me the go-ahead.
the ingredients of green bean casserole are, basically, cream of mushroom soup (not vegan), milk (not vegan), green beans, and french’s french fried onions (surprisingly, vegan*). last year, i used soymilk, so everything was vegan except for the soup. which brought me to this year. full-on vegan and in need of a substitute. thanks to places like earthfare, you can actually find items like vegan cream of mushroom soup. but i didn’t want to make the trip–when i could make a culinary adventure out of it instead!
so, tonight, i played in the kitchen and ended up with the most amazing soup that–i think–even a non-vegan could love. i adapted it for my own use from a recipe that i found here. i’m going to use it in the green bean casserole tomorrow, and i’ll let you know how that turns out. but for now, i have to share the recipe, because it is to die for.
vegan cream of mushroom soup
13 oz. canned mushrooms (drained, but save the liquid!)
liquid from mushrooms
1 c. silk pure almond milk (original)
5 tsp cornstarch
1/3 onion, finely chopped
1/4 tsp garlic powder
salt and pepper to taste
1) mix the mushroom liquid with enough water to make 1 cup. mix this with the milk in whatever pot makes you comfortable.
2) remove about 1/2 of the liquid and gradually mix the corn starch with it.
3) return liquid/corn starch mix to pot and add onion and garlic. mix well. heat to boiling, stirring constantly. cook until it thickens to your taste. add salt and pepper to taste.
4) add the mushrooms. (i cooked mine a bit after i added them, just to soften them up a bit.)
store, covered, in the fridge. should keep for a few days.

i know it kinda looks like puke. but it tastes delicious, i promise!
one of the best parts? super low-calorie and almost fat free! (in fact, if you change the brand and type of soy/almond/rice milk, you could make the stats even lower.) using these ingredients in these measurements, mine came to 350 calories and 2.5 grams of fat for the whole pot. seriously. the whole pot. and that’s why it’s tough to meet a calorie burn as a vegan.
if you give it a shot and totally love it, please let me know. if you don’t, well…you suck 
happy thanks-g-day everybody. i’ll see you again soon!
*the packaging states that they’re processed on equipment that is also used to process things that contain milk. in general, i let this slide. (i like peta’s stance on the *accidentally vegan* foods: a company that specializes in non-vegan foods, who also happens to make something that is surprisingly vegan, is okay to support for the fact that they made the effort.)